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Norovirus

Norovirus

A new strain of norovirus, known as GII.4 Sydney 2012, is making the rounds this winter, causing a significant number of acute outbreaks. According to the U.S. Centers for Disease Control and Prevention, it has become the dominant strain, causing more than 140 reported outbreaks in the United States this year.

People should try to limit their exposure to norovirus and try to minimize its spread, advised an expert in Penn State's College of Agricultural Sciences.

"There are some important reasons that lead to so many people becoming ill from norovirus," said Martin Bucknavage, extension food safety specialist.

"One is this virus' low infectious dose. It is estimated that it may take less than 20 viral particles to make someone ill. Then, there is the ability of the virus to survive on dry surfaces for two weeks or more and in water for months."

The leading cause of foodborne disease is wreaking havoc this winter, according to a food-safety expert in Penn State's College of Agricultural Sciences, who says people should try to limit their exposure to Norovirus and try to minimize its spread.

In February alone, Norovirus caused more than 200 attendees at a cheerleader camp in Washington state to become ill. In St. Maarten, a cruise ship returned to port as 31 were afflicted. In Virginia, an elementary school was closed because so many students were sick. And in New Jersey, more than 400 college students became ill at three universities in the same county.